Wednesday, March 24, 2010

Have you ever told anyone you like tofu just to have them look at you like you were crazy or from another planet? Well, I used to be that person. I couldn't believe that tofu could be made to taste good. I mean how could anything so bland be useful anyways? It turns out tofu's blandness is what makes it interesting because, lo and behold, it is like a sponge and absorbs whatever flavors are around it. Most of you have probably known this for a while but I've had this epiphany only recently.

I discovered marinated and baked tofu, which, with a fresh, crunchy salad makes a great meal in itself. But what made me REALLY like tofu is this chocolate mousse I made yesterday. Yes, just yesterday! It's that good, I had to tell you guys about it right. this. minute!

I know what you're all thinking: "Tofu, in a dessert, and it's good? She's gone mad for sure!" But no! I'm telling you, it is good! I mean, it's no heavy-cream-with-eggs-and-a-ton-of-sugar chocolate mousse, but the texture is beautifully silky and all you taste is the chocolate. Unless of course you decide to add a little almond, vanilla or peppermint extract, or even some instant espresso powder, then you've got a whole different dessert. You could even use almond flavored silken tofu, which I did, but it was a bit too sweet, next time I'll try it with plain silken tofu and add some flavor to it myself. The true test of this recipe came when I served it to my kiddos and my better half. They all loved it! Even when I finally told them it was tofu! Now, if that isn't a success, I don't know what is!

Next, you need to puree the tofu until it is smooth. Now, you can use your food processor for this, but I used my stand mixer with the whip attachment and I'm pretty sure you could use any kind of mixer you like. When the tofu is nice and smooth, add the melted chocolate and mix until the tofu and chocolate are blended very well.

Here's when you can add any kind of flavoring you like: vanilla extract, almond extract, peppermint extract, instant espresso powder, it's all up to you! Divide the mousse into 6 individual serving dishes and set in the refrigerator for a few hours. Garnish with nuts, fruits, a little whipped cream, make it fun and enjoy!

35 comments:

I think those who write out tofu without even trying the amazing things it can accomplish both in savories and desserts are missing out. But hey, I grew up on the stuff, being Asian and all :) I love what you've done here - chocolate is, dare I say it, a natural pair for tofu. Looks so deep and decadent!

Silken tofu really is a great and versatile thing! I would say this sounds iffy, but your pictures look like perfect and delicious chocolate mousse! Yum! I will definitely have to try this. I'm surprised there's no sugar!

I'm not going to lie - the tofu-in-dessert-form scares me but your description has me sold, especially if it can cut out some fat and calories. And I'd be crazy if I didn't want to focus just on the deep chocolate flavor!

I have tried to make a mango tofu mousse in the past and the flavour was yummy but the texture wasn't quite to me liking. I suspect that was because we don't get silken tofu here. The kids didn't complain they loved it.

i've never knowingly eaten tofu in a dessert (who knows if it's been snuck in once or twice by a wily cook), but your pictures and description are enough to convince me that it must be delicious. wonderful creation, lyb!

You know, I've never tried tofu. I feel like a troglodyte! But this really looks wonderful and I'm so intrigued - I have to try it. I've heard often, and you've confirmed it, that tofu just absorbs the flavor of whatever is with it, and its texture seems like it's just perfect for mousse! You've convinced me; I'm going to go for it! Beautiful photos!

i just tried out this recipe, and it's great! all i tasted was chocolate. mmm perfect combination! and really, a versatile recipe. i added chocolate rice crips to the bottom and it turned out great. thanks for sharing this!

you can also make something similar with avocado if you cannot have soy. i have used cocoa powder, not melted chocolate, though, not sure if the texture would be different. sweeten with honey/agave nectar/dates.

Will this recipe work without chocolate chips? Will it work with just the cocoa powder and add sweetener as necessary? ps...i made it and used unsweetened cocoa powder and xylitol and it was FABULOUS!! still used the semi-sweet choc chips tho, so would like to do away with those if it doesn't compromise the flavor/texture! would love your opinion!!!

Hi! I wouldn't know if this would work without chocolate because I've never tried it. I don't think so, as the chocolate probably helps everything set up properly. Sorry I can't be of more help. Do let us know if you try it anyway!